News & Events

Archive for 2017

We are really excited to be collaborating with Lime and Pepper for the Peppers Street Food Fest this October. All the details are below and we hope to see you there! Peppers Beach Club & Spa invites you on a journey through Asia under the stars. The street food market-style event on Friday 6 October will see the wine makers of Mahi Wines from New Zealand and Chaffey Bros Wines from the Barossa Valley showcase their wines in a much anticipated and exciting celebration of taste. Alongside these wines, Executive Chef Thomas Ege will present signature street food offerings using the best of North Queensland’s local produce to bring to you the exotic flavours of Vietnam, Japan, Korea and China. Feast on tantalising dishes such as sesame crusted reef fish sashimi, steamed bao buns with grilled pork and hoisin sauce, black garlic oysters and more. Revisit the sights and smells of the east in a colourful environment and enjoy the soothing sounds of live entertainment by Steve Rockman. This vibrant evening will be held around the formal pool within the resort,…

With the release of the 2015 Mahi Twin Valleys Chardonnay Michael Cooper has now listed the wine as a potential classic, check out his latest review below. Mahi Twin Valleys Chardonnay 2015 5 stars Grown and hand-picked in the Twin Valleys Vineyard, at the junction of the Wairau and Waihopai valleys, the classy 2015 vintage (5*) was fermented with indigenous yeasts and matured for 15 months in French oak barriques. Bright, light lemon/green, it is mouthfilling and tightly structured, with concentrated, youthful, grapefruit and stonefruit flavours, integrated oak, fresh acidity and excellent complexity and cellaring potential. Best drinking mid-2018+.

Mahi Marlborough Sauvignon Blanc 2016 5 stars The 2016 vintage (5*) is the most impressive yet. Grown at six sites – principally at the western end of the Wairau Valley – it was mostly handled in tanks; 12 per cent of the blend was fermented with indigenous yeasts in old French oak barrels. Lees-aged for 10 months (longer than in the past), it is fully dry (less than 1 gram/litre of residual sugar), with moderate acidity, mouthfilling body, and excellent vigour, delicacy and depth. Freshly scented and sweet-fruited, with layers of flavour, it offers top value.

A big thank you to Mark Henderson for this lovely write up in the Otago Daily Times last week. The link is below if you would like to see the full line up. 2015 Mahi Marlborough Pinot Noir Price: $34.90 Rating: Excellent to outstanding Rich and powerful nose showing some fruit jube/liqueur fruits, oak and savoury nuances. Concentrated palate adding cherry and plum to the mix with fine and well-integrated tannins. A lip-smacking crunchiness and real freshness, building to a long, savoury close that draws you back for more. Delicious. https://www.odt.co.nz/lifestyle/food-wine/wine-reviews/reds-savour-all-over-nz

Mahi Marlborough Rosé 2017 4 stars 18.0/20 Bright, light strawberry colour with some depth, lighter on the rim. The nose is elegant and delicately expressed with gentle but positive aromas of strawberries and cream, pomegranate and red florals, along with thirst-quenching mineral hints. This has ethereal perfumes. Dry to taste and medium-bodied, the palate has a softly concentrated core with lively and mouthwatering strawberry and cream fruit with notes of cranberries, pomegranate and red florals. The flavours are up-front and the palate flows along a light-textured phenolic line with balancing dryness. The acidity balances and enlivens the mouthfeel, and the wine carries to a long finish with floral nuances and mouthwatering minerals. This is a softly concentrated, lively and mouthwatering rosé with flavours of strawberries and cream, pomegranate and cranberries with red floral lift, on a soft-textured palate. Serve as an aperitif and with antipasto over the next 2 years. 100% Pinot Noir fruit from ‘Ward Farm’, given two and a half hours skin contact and cool-fermented to 12.2% alc. and < 1 g/L RS. Mahi Marlborough Pinot Gris 2017…

It’s an exciting time of year, with a busy calendar, and some fantastic upcoming events. Mahi is back on the road and we have an exciting line up of Winemaker Dinners and Blending Sessions. Take a look at the details below – we’d love to see you there. The Eatery Dinner 2 9 . 0 8 . 2 0 1 7 Enjoy a five course dinner, at The Eatery in Hamilton, paired with a selection of Mahi wines. Indulge in a dining experience like no other with creative dishes designed to highlight the features of the wine from Chef, Andrew Pietersz. Eat well, laugh often, love much – The Eatery. Dinner starts at 7pm. Tickets available to purchase at www.theeatery.co.nz Poivre et Sel Dinner 3 0 . 0 8 . 2 0 1 7 The chance to experience a beautiful four course meal designed by Samuel Goslin, of Poivre et Sel in Whitianga, to perfectly match a selection of Mahi wines. It will be an evening of great food, great company…. and Mahi! ​Dinner starts at 6pm and tickets are $119 per person. Check out more details here or get in touch to save…

Nice words from Mark Henderson in the Otago Daily Times on our 2016 Marlborough Sauvignon Blanc. Over the last few years we have been leaving our Sauvignon on yeast lees longer and longer and like the effect on the palate and texture, with the 2016 drinking so well right now. 2016 Mahi Marlborough Sauvignon Blanc Rating: Very good to excellent Subtle nose of wildflowers, lemon pepper and a lime-tinged note. The palate adds gooseberry and smoke with a pepper and spice character: initially supple and vinous before the green herb zestiness and crisp acid zing floods in to take charge. This grows into something rather lovely with persistence, grip and zing.

Such an incredibly special weekend spent in breathtaking surroundings hunting and fishing, with great company, exceptional food from Martin Bosley and some of our Mahi wines – this time at Poronui is always one of my favourite events of the year. The Food and Wine Weekend is on from 27th – 29th October 2017 and below is a little more information about the event and how to book. Join Martin Bosley, one of New Zealand’s most awarded chefs, and Brian Bicknell of Mahi Wines for a memorable food and wine experience. Martin Bosley is one of New Zealand’s most awarded chefs. Join him for a degustation gala dinner in Poronui’s atmospheric wine cellar with wine matches by Brian Bicknell of Mahi Winery. Martin and Brian will co-host the weekend, from dinner on Friday night to brunch on Sunday. Brian’s passion for wine and wine-making is infectious and he is very generous in sharing his knowledge. On Saturday you will have the opportunity to spend time discovering a bit more about winemaking, what makes a region different and also trying your…

Not something we have done before but it just so happens that our UK distributors, Berkmann Wine Cellars, entered our 2014 Mahi Marlborough Pinot Noir in the 2017 Sommelier Wine Awards and it won gold! Check out what they had to say and click here for more information. Mahi, Pinot Noir, 2014, Marlborough , New Zealand ‘A great food wine,’ said Tate Catering’s Hamish Anderson of this Gold Lister, praising its ‘savoury, spicy nose with whole bunch lift’, and adding: ‘An intriguing wine with something to say, showing cherry and strawberry fruit on the palate, with grippy tannin.’ Richard Brooks of Caroline Catering noted: ‘Good complexity, appealing development in the mouth and good depth.’ ‘Super-fresh acidity and excellent typicity – great with cold cuts, or as an aperitif,’ concluded Frances Bentley of Individual Restaurants.